It is a traditional Austrian soup, especially widespread in the Tyrol region and in southern Austria. It originated as a rustic leftover dish, using thin omelets cut into strips and served in hot broth. Today it is one of the most beloved soups of Alpine cuisine, served both at home and in traditional inns as a warm and comforting dish
Beat the eggs in a large bowl, add the flour, milk, grated Parmigiano Reggiano, a bit of salt, a pinch of pepper, and some chopped chives
2
Place a very wide lightly greased pan on the heat and pour in the mixture. Cook for about 2 minutes, then flip the omelet and cook for another two minutes
Tip:
If you prefer thinner omelets, you can cook them in multiple batches
3
Transfer the omelet onto a cutting board, roll it up, and slice it into strips about 5 millimeters thick
4
Heat the broth and cook the strips for one minute, stirring gently, then serve very hot
Cost
This recipe is based on simple, everyday ingredients such as flour, eggs, and broth. The overall cost is extremely low, making it an affordable dish for everyone
Health
A nourishing and energy-rich dish thanks to the protein content of eggs and Parmigiano Reggiano. The vegetable broth base makes it easy to digest, although the salt content should be monitored
4.9
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